Make Bizcochitos this Holiday Season or Anytime #FBLCookieExchange

These Bizcochitos may be my new favorite Christmas cookie, a shortbread cookie studded with crushed anise seeds and topped with cinnamon sugar. So crisp and flavorful.

Today is reveal day for the recipes for the #FBLCookieExchange organized by the awesome crew at The Pintertest Kitchen. I am excited to see and pin the recipes for the cookies I received.

Chestnut Shortbread, Pumpkin Gingersnaps, Salted Caramel Kahlua Sugar Cookies

Be sure to scroll to the bottom to see all of the recipes by all of the bloggers. I am sure you will find something to tickle your taste buds… in addition to these Bizcochitos of course.

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Bizcochitos

Bizcochitos (or biscochitos) are a traditional New Mexican cookie made with anise and cinnamon.

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Ingredients

  

• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup vegetable shortening
• 2/3 cup sugar
• 1 large egg
• 2-4 tablespoons brandy, red wine or sherry
• 1 teaspoon crushed anise seeds
• 1/4 cup sugar
• 1/2 teaspoon cinnamon

Instructions

 

• Combine flour, baking powder and salt in a medium bowl. Set aside.
• In a large mixing bowl, beat shortening until light and fluffy. Add 2/3 cup sugar and beat until combined. Add egg, brandy and anise seeds and mix until combined. Gradually add flour mixture. Chill for at least 30 minutes.
• Preheat oven to 350° . Line baking sheet with parchment paper.
• Combine 1/4 cup sugar and cinnamon in a shallow bowl.
• Roll out dough to 1/4 inch. Cut with a 2" cutter. Press the top in cinnamon sugar. Bake for 8-10 minutes.

Get more Christmas cookie recipes in our ebook Bake the Season Bright available on Amazon Kindle.